KULBIR SINGH CAME TO BUFFALO FROM PUNJAB, in northern India, to help his brother with his Indian restaurant, the former
Star of India in Kenmore. Other opportunities presented themselves
in Las Vegas and California, so he worked in the Indian restaurant
business there for a time before returning to the Queen City. Together with his wife, Sumandeep Kaur, he now owns The New Jewel of
India. They agree that the food they serve is best described as “
Indian Home Cooking.”

HOW WOULD YOU SAY INDIAN FOOD HASGROWN IN WESTERN NEW YORK?

KS: When I first came here in 1991,
Niagara Falls and Buffalo had only
about two restaurants each. Now there
are about nineteen in Niagara Falls, and
about eleven or twelve in Buffalo.

HOW WOULD YOU DESCRIBE THE MISSIONOF YOUR RESTAURANT?KS: To let everyone know aboutIndian food. The best way to know Indi-an food is to taste Indian food.WHAT IS YOUR PERSONAL FAVORITE INDIANFOOD?KS: Chicken Curry.SK: I am a vegetarian. My favoriteis Saag Paneer. I make it all the time inmy home.ARE THE RECIPES THAT YOU MAKE AT HOMETHE SAME RECIPES THAT YOU MAKE IN THERESTAURANT?SK AND KS: Yes.IT’S NOT AMERICANIZED IN ANY WAY?SK: No. I like the food from home.

KS: We don’t go buy it at the store,
everything is freshmade. The raita we
make here. The plain yogurt we make
here. The cheese for the saag paneer,
we make here. The samosas and the
aloo tiki, I make it here.

WHAT FOOD BEST REPRESENTS YOURVISION OF THE RESTAURANT OR OF INDIANCUISINE?KS: Most people get the chickenmakhani here, but, in India, it is thechicken tandoori.Gabe DiMaio blogs at guysandfood.com.1264 HertelAvenue,Buffalo;877-1264 ornewjewelofindia.comOWNERS:Kulber Singh andSumandeep KaurCUISINE:IndianIN BUSINESSSINCE:2015